Thursday, April 21, 2011

Japanese Cotton Cheesecake

I have been bookmarked this recipe from few bloggers and again i don't have confidence to bake cake or i should said i did not get the clear picture for Eg: how's the water bath work for this recipe. Until I read Sonia's blog about the Tips & Tricks from Ju. Thanks for both sharing.

I doubt my ability when double boiled the cheese cream and whipping egg white. When the egg white reached soft peak i have to triple confirm and referred to my printed copy of picture for the egg white whipping.

The cake rose in the beginning during baking. When I leave it to cool in oven with door ajar, the cake was sink down slightly. Thank god it was just slightly. My daughter and i love this cake so much. My daughter said "wants to bring some to school tomorrow and also bring some during the school trip next week". Well! I love it very much as it tasted like "kai tan koh" (steamed egg cake) with mild cheese.


  1. I think the tips works on certain recipes only.
    Some Jap Cotton cheesecakes call for less cheese and more liquid, thus, leaving it in the oven will cause the cake to sink and shrink awkwardly.
    Alex Goh's recipe calls for the cake to be removed immediately as his recipe uses less cheese and more liquid compared to some other recipes that I've seen, so if u're using his recipe, I suggest u follow what he says.

  2. Hi Wendy, It has been a long time i didnt your new post in your blog..Missing u leh..

    Next time i will follow his way and see. Thanks